Description
Slow Cooker Breakfast Soup is a savory and slightly sweet dish featuring breakfast sausage, potatoes, tomatoes, and a rich broth. Topped with scrambled eggs and sautéed mushrooms, this hearty dish is perfect for starting your day or serving as a satisfying brunch option.
Ingredients
1 lb breakfast sausage links, cut into slices
2 cups diced potatoes
1 can diced tomatoes, undrained
4 cups chicken broth
2 cloves garlic, minced
1 packet Hollandaise sauce
1/2 cup sautéed mushrooms, cooked and crumbled
4 scrambled eggs
Instructions
- Add the sliced sausage, diced potatoes, and undrained tomatoes to the slow cooker.
- In a mixing bowl, whisk together the chicken broth, minced garlic, and Hollandaise sauce until smooth.
- Pour the broth mixture into the slow cooker over the sausage and potatoes. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours.
- Once the soup is ready, ladle it into bowls and top with scrambled eggs and crumbled sautéed mushrooms. Optionally, sprinkle shredded cheddar cheese for extra flavor. Serve with fresh toast or breakfast biscuits.
Notes
For a vegetarian version, omit the sausage and use plant-based sausage or add more vegetables.
To make the soup spicier, add diced green chilies, hot sauce, or jalapeños.
Use turkey sausage or halal sausage as alternatives to traditional breakfast sausage.
Top with different cheeses like mozzarella, cheddar, or crumbled feta.
Add vegetables like spinach, bell peppers, or carrots for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Breakfast, Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 130mg
